Directions:

Directions:

In large sauce pan cook onion and peppers in the butter until tender. Combine in a bowl with chopped chicken and set aside. In same sauce pan melt 3 Tbsp butter. Blend in flour, coriander and salt. Stir in broth all at once. Cook and srir until thick and bubbly. Remove from heat, stir in sour cream and 1/2 c of the cheese. Stir 1/2 c of the sauce into the chicken mixture. Dip each tortilla into remaining hot sauce to soften, fill each tortilla with about 1/4 c of the chicken mixture, roll up, arrange rolls in a 13 x 9 x 2 baking dish, pour remaining sauce over. Sprinkle with remaining cheese, the paprika, and oregano for colors of the Mexican flag. Bake uncovered in 350º oven for 25 minutes.

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